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 Free Bonus Anti-Inflammatory Book on the
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 Welcome to the Baking World
The Top Baking Recipes in the World: The Best
Baking Cookbooks So here you are ready to learn
from the best baking recipes in the planet. Whether
you are an experienced cook, or simply a beginner,
this books will help you to reach new heights on
your baking expertise. Not only that, you will be also
able to impress friends and family .
So you are throwing a party or a reception? Maybe
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you greetings to the loved ones than offering your
personally crafted baking goodness? Some people
would say yes… I say NO! Baking recipes: Get it
right!
Through this baking recipe book you should be
capable of:
Baking Cookie Recipes
Baking Pie Recipes
Baking Cake and Cupcake Recipes
Baking Quick and Easy Recipes
Baking Vegetarian Recipes
Baking Chicken Recipes
Baking Rice Recipes
Baking salad Recipes

Learn the Baking Basics: The Best of the Baking
Books put together: Easy Baking Recipes
The art of baking, like any other thing in this world
takes time and practice. However, why would not
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the preparation process is thoroughly explained and
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What are you waiting for? Start baking now!
 The Delicious Recipes
Free Bonus Anti-Inflammatory Book on the Last Page
Outrageous Brownies
Easy Peasy Lemon and Almond Drizzle Loaves
Rocky Road
Victoria Sponge Cake
Lyle's® Caramel Chocolate Shortcake
One Bowl Cocoa Brownies
Freezer to Oven Berry Muffins
Lemon Pound Cake
S'mores Cookie Crumble Bars
Chocolate Amaretti Cake
Egg-Free Banana Passion Fruit Cupcakes
Lemon Icebox Rounds
Banana Walnut Bread
Red, White and Blueberry Trifle
Chocolate Peanut Butter and Banana Icebox Cake
Chocolate Sables
Easy Apple Fritter Doughnuts
Chocolate Vanilla Sandwich Biscuits
Lemon drop afternoon tea cake
Ham and Cheese Quick Bread
Denise Van Outen's No-Bake Chocolate Truffle Fudge Cake
Cheese Soda Bread
Angel Food Cake
Bird's Nests
Chocolate Slice Cookies
Vanilla Bean Spritz Shortbread
Marbled Banana Bread
Strawberries and Cream Sponge Cake
Olive Oil Muffins
Easy Banana Muffins
Caramel Cake
Strawberry Shortcut Cake
Strawberry Shortcut Cake
Coconut-lime pudding cake
Banana Walnut Bread & Butter Pudding
Twiggy's Coconut Cake
Chocolate Beetroot Cake
No Butter Ginger Cake
Carrot and Orange Cake
Pineapple Upside Down Cake
Yum Yum Brownie Muffins
Sour Cream Pecan Coffee Cake
Brown Rice Crispy Squares
Healthy Carrot Muffins
Classic Chocolate Chip Cookies
White Chocolate Brownies
Lemon Drizzle Cake
Chocolate Brownies
Blueberry Muffins
Vanilla Cheesecake
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Outrageous Brownies

Ingredients
175g plain flour
1 tbsp baking powder
1 tsp salt
360g chopped walnuts
315g caster sugar
2 tbsp pure vanilla essence
790g milk chocolate chips
170g unsweetened cocoa powder
6 extra-large eggs
3 tbsp instant coffee granules
450g unsalted butter
Method
1) Preheat the oven to 180 C/Gas mark 4. Butter and flour a 30 by 46 by
2cm baking tray.
2) Melt together the butter, 450g of chocolate chips and the unsweetened
chocolate in a medium bowl over simmering water. Allow to cool
slightly.
3) In a large bowl, stir (do not beat) together the eggs, coffee granules,
 vanilla and sugar. Stir the warm chocolate mixture into the egg mixture
and allow to cool to room temperature.
4) In a medium bowl, sift together 140g of flour, the baking powder and
salt. Add to the cooled chocolate mixture. Toss the walnuts and 340g
of chocolate chips in a medium bowl with 35g of flour, then add to the
chocolate batter.
5) Pour the batter into the baking tray. Bake for 20 minutes, then rap the
baking tray against the oven shelf to force the air to escape from
between the pan and the brownie dough.
6) Bake for another 15 minutes, or until a cocktail stick comes out clean.
Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20
large squares.
Easy Peasy Lemon and Almond Drizzle Loaves
Ingredients
For the syrup

Juice of 2 lemons
250g fondant icing sugar, sieved
20 sugared lemon decorations
50g ground almonds
200g self raising flour, sieved
250g golden caster sugar
4 large eggs
Zest of 2 lemons
Juice of 1 lemon
250g block of margarine
Method
1) Heat the oven to 180°C or Gas Mark 4. Put the 10 paper loaf tins onto
a metal tray.
2) Cream together the margarine and sugar until pale and fluffy.
Gradually beat in the eggs, zest and juice of 1 lemon.
3) Fold in the flour and almonds until evenly combined.
4) Spoon the mixture into the paper loaf cases. Bake for 20 minutes until
well risen and golden brown.
5) Mix together the juice of 1 lemon and 100g fondant icing sugar.
6) Put the cakes onto a cooling rack. Pierce the cakes several times with
a skewer. Pour over the lemon syrup to drench the cakes.
7) Combine the lemon juice and the remaining fondant icing sugar until
smooth. Top cakes with lemon sugar decorations and drizzle with the
lemon icing. Store in an airtight container for up to 2 days.
Rocky Road

Ingredients
12 pink marshmallows, quartered using scissors
2 x 55g of Maltesers (my favourite), Milky Way or Crunchie
140g rich tea biscuits, roughly crushed
3 tbsp golden syrup
300g dark chocolate, broken into squares
100g butter, roughly chopped
Method
1) Gently melt the butter, chocolate and syrup in a large pan over a low
heat, stirring frequently until smooth, then cool for about 15mins.
2) 2. Stir the crushed biscuits and sweets into the pan until well mixed,
pour into a 17cm/6 ½ inch square tin lined with non-stick baking paper
and spread the mixture to roughly level it.
3) 3. Chill until hard and then take out of tin and remove paper. Cut into
fingers. Store in an air-tight container.
Victoria Sponge Cake

Ingredients
225g (8 oz) icing sugar, sieved
For the vanilla icing
85g (3 oz) Stork tub
1-2 tablespoon milk
1/2 teaspoon vanilla essence
3 tablespoons jam
For the filling
225g (8 oz) caster sugar
225g (8 oz) Stork tub
4 medium eggs
225g (8 oz) self-raising flour, sieved
1 level teaspoon baking powder
For the cake
Method
1) Pre-heat your oven to 170°C, 160°C Fan, Gas 4.
2) Put all the sponge ingredients into a mixing bowl and beat with a
wooden spoon for 2 - 3 minutes until smooth and well combined.
3) Divide your mixture between two greased and bottom-lined 20cm (8
 inch) sandwich tins.
4) Pop them in the middle of your pre-heated oven and bake for 30-35
minutes until beautifully golden.
5) Turn them out, remove the paper and cool on a cake rack.
6) Spread the jam over the middle, sandwich the two pieces together and
dust the top with icing sugar.
7) Or for something even more delicious mix your vanilla icing ingredients
in a bowl until smooth and spread through the middle and over the top
of your cake.
Lyle's® Caramel Chocolate Shortcake
Ingredients
2 tbsp Lyle's Golden Syrup®
150ml condensed milk
For the topping
150g dark chocolate
50g Tate & Lyle® Caster Sugar
125g butter
125g butter
50g caster sugar
175g plain flour, sieved
Method
1) Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter
and sugar for the base until light and fluffy. Add the flour and stir until
the ingredients are thoroughly mixed. Knead until smooth.
2) Press this dough evenly into a 20cm square tin and prick the surface
using a fork. Bake for 25-30 minutes, remove from the oven and leave
to cool in the tin.
3) Meanwhile, place the filling ingredients into a saucepan and stir until
the sugar has dissolved. Bring to the boil slowly, then cook, stirring
continuously for 5-7 minutes. Cool slightly, then pour over the biscuit
and leave to set.
4) For the topping, melt dark chocolate in a glass bowl over a pan of
simmering water and spread over the caramel. Leave in the fridge until
set.
One Bowl Cocoa Brownies

Ingredients
1 teaspoon fine salt
1/2 teaspoon baking powder
340g milk chocolate chips
Suggested topping combinations: white chocolate chips and toasted
chopped walnuts; cashews and dried cranberries; chopped pretzels and
raisins; toasted coconut and chopped dried pineapple; or any
combination of chopped dried fruit, toasted nuts, mini mars
60g unsweetened cocoa powder
120g plain flour
300g sugar
230g unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 large eggs
Nonstick cooking spray, for spraying the foil
Method
1) Preheat the oven to 175°C. Line a 9-by-13-inch baking tin with
 aluminum foil and spray with nonstick cooking spray.
2) Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add
the flour, cocoa powder, salt and baking powder all at once and stir
until just combined. Stir in half of the chocolate chips and spread the
mixture in the prepared tin.
3) Bake until the brownies begin to pull away from the edge of the pan
and set in the center, 30 to 35 minutes. Immediately sprinkle with the
remaining semisweet chocolate chips and let stand until the chips are
melted, about 5 minutes. Spread the melted chips evenly over the top
of the brownies with a spatula. Let the chocolate cool for about 10
minutes and then sprinkle with whatever combination of toppings you
choose, pressing the toppings gently into the chocolate to adhere. Lift
the brownies out of the pan with the foil and cool completely on a rack.
Cut into 16 squares and serve.
Freezer to Oven Berry Muffins

Ingredients
1/2 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, melted
For the Topping
1/2 cup all-purpose flour
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1 cup milk
2 large eggs
1 3/4 cups all-purpose flour
3/4 cup fresh blueberries, raspberries or diced strawberries
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
Method
For the muffins
1) Line a 12-cup muffin tin with foil muffin cup liners.
2) Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk
the remaining flour, granulated sugar, baking powder and salt in a
 large bowl. Beat the eggs in a medium bowl until frothy, and then
whisk in the milk, melted butter and vanilla. Make a well in the dry
ingredients and pour the wet ingredients into the well. Stir the batter
with a rubber spatula until just combined.

For the topping
1) Combine the flour and brown sugar in a medium bowl. Either using a
fork or your fingers, mix in the butter to form large and medium
crumbs.
2) Scoop the batter into the muffin cups, filling just above three-quarters
full. Divide the blueberries among the cups. Divide the topping among
the muffins, pressing lightly. Freeze until set, about 3 hours. The
muffins can be removed to zippered freezer bags at this point and
stored for up to 2 months.
3) When ready to bake, preheat the oven to 325 degrees F. Place the
muffins in a muffin tin or directly on a baking sheet and bake until they
are lightly golden and a tester inserted in the center comes out clean,
35 to 40 minutes.
4) These muffins can also be baked immediately. Preheat the oven to
350 degrees F, and bake until lightly golden and a tester inserted in
the center comes out clean, 20 to 25 minutes.
Lemon Pound Cake

Ingredients
For the glaze
1/2 tsp salt
3 tbsp fresh lemon juice
2 tbsp water
85g sugar
50g flour
120g plain flour
1 tbsp finely-grated lemon zest
300g sugar
5 large eggs, almost at room temperature
80g sour cream (full-fat)
1 1/2 tsp vanilla extract
220g unsalted butter, just cooler than room temperature
Method
1) Preheat the oven to 160°C and grease a 9-x-5-inch loaf pan.
2) Beat the butter, sugar and lemon zest using electric beaters or a mixer
fitted with the paddle attachment on medium speed until light and
 fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with
a fork and add this to the batter in a few additions, scraping down the
bowl in between. Stir the sour cream and vanilla together and beat this
into the batter.
3) In a separate bowl, sift the plain and cake flours and the salt and add
this to the batter, mixing until fully incorporated, scraping to the bottom
of the bowl to ensure this. Scrape the batter into the prepared pan and
tap it a few times to make it level and allow any air bubbles to escape.
Bake the cake for 65 to 70 minutes, until a tester inserted in the centre
of the cake comes out clean. Remove the cake from the oven and
prepare the glaze while the cake is still warm.
4) For the glaze, heat the lemon juice water and sugar in a small
saucepan over medium heat until the sugar has dissolved. Poke holes
in the warm pound cake using a bamboo skewer and brush the warm
glaze over the cake. Let the cake cool completely in the pan (the glaze
will set once the cake is cool) before removing to serve.
5) The cake will keep well wrapped and unrefrigerated for up to 3 days.
S'mores Cookie Crumble Bars
Ingredients
1/2 teaspoon vanilla extract
One 4.4-ounce bar milk chocolate, such as Hershey's, broken into
pieces
1 cup marshmallow creme
1 large egg, at room temperature
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups all-purpose flour
2/3 cup icing sugar
1/2 teaspoon salt
8 sheets digestive biscuits, finely ground, or 1 cup store-bought
graham cracker crumbs
Method
1) Preheat the oven to 350 degrees F. Line an 8-inch square baking dish
with aluminum foil, leaving a 2-inch overhang on the ends of the pan
for lifting out the finished bars.
2) Stir together the ground grahams, flour, sugar and salt in a small bowl.
Cream the butter, egg and vanilla in a medium bowl with an electric
mixer on low speed until creamy and combined; you are not trying to
beat a great amount of air into the mixture. Add the graham mixture
and continue to beat on low speed until just combined and large
crumbles form.
3) Place about two-thirds of the mixture in the prepared pan and firmly
press down. Reserve a few pieces of the chocolate for garnish (about
1/2-ounce), and then scatter the rest of the chocolate pieces over the
base. Drop spoonfuls of the marshmallow creme over the chocolate,
stretching the creme so it covers more of the base. Drop the remaining
cookie batter in small clusters over the chocolate and creme so the
creme is mostly covered.
4) Bake until the dough is golden brown and the cookie in the center of
the pan feels firm, about 40 minutes. The marshmallow creme will puff
through the crumble and brown, and it will deflate as it cools. Cool in
the pan at least 15 minutes.
5) Using the foil overhang, lift the crumble bars out of the pan. Melt the
reserved pieces of chocolate in the microwave in 30-second intervals
until smooth, and then drizzle over the cookies. Cut into sixteen 2-by-
2-inch squares. Serve warm or at room temperature.
Cook's Note: Working with marshmallow creme can be a sticky
experience. A light coating of nonstick cooking spray or vegetable oil in
your measuring cup and on your spatula or spoon can make it a bit
easier to work with.
Chocolate Amaretti Cake

Ingredients
2 tsp grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting
130g sugar
120g unsalted butter, room temperature
110g dark chocolate
150g flaked almonds
60g baby amoretti cookies
Butter-flavoured non-stick cooking spray
Method
1) Preheat the oven to 175°C.
2) Spray a 23-cm spring form pan the non-stick spray. Refrigerate.
Microwave the chocolate until melted and smooth, stirring every 20
seconds, for about 1 minute.
3) Combine the almonds and cookies in processor. Pulse until the
almonds and cookies are finely ground. Transfer the nut mixture to a
medium bowl. Add the butter and sugar to the processor and blend
until creamy and smooth. Add the grated orange peel and pulse
 briefly, until incorporated. Add the eggs 1 at a time. Blend until the
eggs are incorporated. Clean the sides of the mixing bowl and blend
again. Add the nut mixture and melted chocolate. Pulse until blended.
Clean the sides of the bowl. Blend again.
4) Pour the batter into the prepared pan. Bake until the center puffs and a
tester inserted into the center of the cake comes out clean, about 35
minutes. Cool the cake in the pan for 15 minutes.
5) Transfer the cake to a platter. Sift the cocoa powder over and serve.
Egg-Free Banana Passion Fruit Cupcakes
Ingredients
For the Icing
350g icing sugar
50g softened butter
3 passion fruits
1 mashed banana
2 tsp vanilla extract
140g caster sugar
2 tsp baking powder
40g softened butter
120ml milk
120g plain flour
Method
1) Put the dry ingredients into a mixing bowl - flour, sugar, baking powder
and butter (treat butter as 'dry' for our purposes). Mix until you have an
even sandy consistency.
2) Measure out the milk and vanilla in a jug and whisk well. Drizzle into
the flour whilst mixing, until you have a smooth batter/mixture. Add the
mashed banana and mix for a couple more seconds, then stop the
mixer and clean down the blade.
3) Spoon evenly into 12 cupcake cases and bake at 170°C for 20
minutes until they bounce back to the touch.
4) Cool on a wire rack and in the meantime make the icing by mixing the
icing sugar, butter and cream cheese together for several minutes until
very light and fluffy.
5) Scoop out the seeds from two of the passion fruits and add to your
icing. Mix this through with a spoon until fairly even. Avoid using the
mixer for this stage as you'll crush the passion fruit seeds.
6) Pipe the icing on top of the cakes using a reusable piping bag and
large star nozzle and place a few seeds from the final passion fruit on
top of each of the cakes, and serve. All your egg-free friends will fall
over themselves to munch your cakes!
Lemon Icebox Rounds

Ingredients
1/4 tsp salt
2 tsp finely grated lemon zest
90g demerara sugar or yellow sugar
310g flour, sifted
1/2 tsp vanilla extract
55g, plus 2 tbsp icing sugar, sifted
1 hard boiled egg's yolk
1 large egg yolk
55g, plus 2 tbsp unsalted butter, room temperature
Method
1) Beat the butter and icing sugar together until smooth.
2) Push the hard-boiled egg yolk through a sieve and stir the raw egg
yolk, lemon and vanilla into it. Add this to the butter mixture and stir
until blended.
3) Add the flour and salt to the butter mixture and stir until blended.
Shape the dough into logs that are an inch across and wrap in plastic
wrap. Chill until firm, about 2 hours.
4) Preheat the oven to 180°C and line 2 baking trays with parchment
paper.
5) Pour the demerara sugar onto a plate. Unwrap the cookie logs and roll
them in the sugar to coat. Slice the cookies about 1/4-inch thick and
place on the baking trays, leaving a 1/2-inch between them. Bake the
cookies for about 15 minutes, until lightly browned on the bottoms.
Cool the cookies on the tray and then store in an airtight container.
The cookies will keep for up to 4 days in an airtight container.
Banana Walnut Bread

Ingredients
200g caster sugar
3 very ripe bananas, peeled, and mashed with a fork
50g toasted walnut pieces, roughly chopped
1/2 cup unsalted butter, at room temperature, plus more for
preparing the tin
1/2 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
1/2 teaspoon table salt
2 large eggs, at room temperature
150g plain flour
Method
1) Sift the flour, bicarbonate of soda, and salt into a medium bowl, set
aside. Whisk the eggs and vanilla together in a liquid measuring cup
with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf tin with
butter. Preheat the oven to 175°C.
2) In a stand mixer fitted with the paddle attachment or with an electric
hand-held mixer, cream the butter and sugar until light and fluffy.
Gradually pour the egg mixture into the butter while mixing until
 incorporated. Add the bananas (the mixture will appear to be curdled,
so don't worry), and remove the bowl from the mixer.
3) With a rubber spatula, mix in the flour mixture until just incorporated.
Fold in the nuts and transfer the batter to the prepared pan. Bake for
55 minutes or until a toothpick inserted into the center of the bread
comes out clean. Cool the bread in the pan on a wire rack for 5
minutes. Turn the bread out of the pan and let cool completely on the
rack. Wrap in cling film. The banana bread is best if served the next
day.

Red, White and Blueberry Trifle
Ingredients
1/2 teaspoon pure vanilla extract
480g double cream
1 ready-made angel food cake
Icing sugar, for garnish, optional
1 1/2 tablespoons apple jam or apricot preserve, for garnish, optional
225g cream cheese
Pinch salt
One 170g punnet blackberries
Two 170g punnets blueberries
150g granulated sugar
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Two 450g punnets strawberries
Method
1) Trim and quarter the strawberries and set aside. Combine the
blueberries, blackberries, 100g granulated sugar, 80ml water, lemon
zest, juice and salt in a medium saucepan. Bring to a simmer over
medium heat and continue to cook, stirring occasionally, until the
berries break down and the sauce thickens, 15 to 20 minutes. Remove
from the heat and cool.
2) Place the cream cheese, 60ml cream, the remaining granulated sugar
and the vanilla extract in a large bowl and whisk on medium speed
until smooth and fluffy. In a second large bowl, whisk the remaining
cream until stiff peaks form. Fold about one-quarter of the whisked
cream into the cream cheese mixture until lightened, and then fold in
the remaining cream.
3) To assemble the trifle, rip or cut the angel food cake into 2-inch pieces.
Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or
large bowl. Top with about half the blueberry sauce, half the cream
and half the quartered strawberries. Repeat the layers with the
remaining cake, berry sauce, cream and strawberries. Cover with cling
film and chill 8 hours or overnight. Before serving either dust with icing
sugar or heat the apple jelly in the microwave for 25 seconds to
loosen, and then brush over the strawberries.
Chocolate Peanut Butter and Banana Icebox
Cake
Ingredients
1 1/2 teaspoons vanilla extract
2 packs of chocolate wafer biscuits
5 bananas, sliced, plus additional for garnish
120g sugar
750ml cold whipping cream
130g smooth peanut butter
Method
1) In a large bowl using a handheld mixer, whisk together the peanut
butter and 1/2 cup heavy cream until light and fluffy and set aside.
Make sure the whipping attachments are clean and then whip the
remaining 2 cups cream with the sugar and vanilla until slightly stiff
peaks form. Gently fold some of the whipped cream into the peanut
butter mixture to lighten it up. Then add the peanut butter mixture back
into the whipped cream in 3 parts, gently folding until combined, trying
to keep it light and fluffy, and then set aside.
2) In a 9-inch springform pan, arrange a layer of cookies (about 16)
overlapping in a circle, covering the entire surface. Spread a layer of
whipped cream over the cookies, making sure all the cookies are
covered, and top with banana slices. Repeat with the remaining
cookies, whipped cream and banana slices, making 5 layers total and
finishing with a layer of whipped cream on top. Cover with plastic wrap
and refrigerate for at least 4 hours and up to overnight.
Cook's Note: Using a baby off-set spatula is a great tool to help smooth
out the peanut butter whipped cream in your springform pan.
Chocolate Sables

Ingredients
50g caster sugar
100g light brown sugar
175g dark chocolate (65-70% cocoa solids) roughly chopped
200g unsalted butter, room temperature
1 1/2 tsp flaked sea salt
40g cocoa powder
3/4 tsp bicarbonate of soda
275g white spelt or plain flour
Method
1) Place the flour, cocoa powder, baking soda and salt together into a
medium bowl and whisk to combine, set aside until needed.
2) Place the butter and sugars into a large bowl and beat together until
light and creamy, remember you are not making a cake so it doesn’t
need to be fluffy just well combined and light and creamy.
3) Add the flour mixture and with the mixer on low speed mix together
until the mixture is sandy. Sable is French for sandy and describes
both the texture of the final cookie and this stage of the baking
process. If you mix until you have a uniform dough the texture of the
 final cookie will be a bit tougher and they wont melt in the mouth. Add
the chocolate and mix to combine. Tip the mixture onto the work
surface and very gently knead to bring together. Divide the dough in
half and roll into logs, about 4cm inches in diameter. Wrap in clingfilm
and refrigerate. At this point I will normally freeze half of the dough
ready to make cookies when emergency cookies are needed (happens
more than you would expect!). Chill the dough for a few hours until
firm.
4) Preheat the oven to 180°C/160°C Fan and line two baking trays with
parchment paper. Using a thin sharp knife cut the log into cookies,
about 1cm thick but don’t worry if the cookies crumble just press them
gently back together. Place onto the prepared baking trays and bake
for 10-12 minutes or until spread and lightly set around the edges but
still looks undercooked in the middle. Allow to cool on the tray for 10
minutes before transferring to a wire rack to cool completely. Stored in
a sealed container these cookies will keep perfectly for a few days.
Easy Apple Fritter Doughnuts

Ingredients
1 tsp ground cinnamon
1 tsp baking powder
1 3/4 cup plain flour
1/4 tsp ground nutmeg
1/4 tsp salt
Icing sugar for dusting
Vegetable oil for frying
2 1/2 tbsp unsalted butter, melted
2 large eggs, separated
1/2 cup plus 2 tbsp sugar
2 tbsp lemon juice
1 tsp lemon zest
2 medium tart apples, peeled and coarsely grated
3 tbsp sugar
Pinch ground cinnamon
2/3 cup sour cream
Method
1) Toss the grated apple with the lemon zest, juice, and the cinnamon
 and let sit a few minutes (to soften the apple).
2) Whisk the sour cream, 1/2 cup of the sugar and egg yolks to blend.
Stir in the grated apple (including any juices). In a separate bowl, sift
the flour, baking powder, cinnamon, nutmeg and salt. Stir this into the
sour cream mixture until blended, then stir in the melted butter. Whip
the egg whites until foamy then add 2 tablespoons of sugar and
continue whipping until they hold a soft peak. Fold the whites into the
batter and use right away.
3) Pour the oil into a tabletop deep fryer following manufacturer’s
instructions (or into a large, deep pot so that it is only filled about 3
inches). Heat the oil to 350F (use a candy thermometer if cooking
doughnuts in a pot). Have a baking tray lined with paper towel, with a
cooling rack placed over it. Use a small ice cream scoop and carefully
drop scoops of batter into the oil, making sure there is enough room
between them to cook evenly. Cook the fritters for about 3 minutes on
each side, then remove using a slotted spoon and let drain and cool
for at least 10 minutes before dusting and enjoying.
4) The fritters can be enjoyed warm or at room temperature on the day
they are cooked.
Chocolate Vanilla Sandwich Biscuits

Ingredients
1/4 tsp baking powder
1/4 tsp salt
6oz fondant icing
1/4 cup cocoa powder
1 1/4 cups plain flour
1/2 cup sugar
1 large egg yolk
1 tsp vanilla extract
1/2 cup + 2 tbsp unsalted butter at room temperature
Method
1) Beat the butter and sugar until light and fluffy. Beat in the egg yolk and
then beat in the vanilla.
2) In a separate bowl, sift the flour, cocoa powder, baking powder and
salt. Add this to the butter and stir just until blended. Divide this into 2
discs, wrap and chill until firm, at least an hour.
3) Preheat the oven to 175°C and line 2 baking trays with parchment
paper. Give the dough one or two kneads on a floured work surface to
soften it (this will prevent the dough from cracking when rolling) and
 then roll it out to just less than 1/4-inch thick. Cut out cookies using a
2-inch cookie cutter and lift onto the baking trays. Any scraps can be
re-rolled, and if the dough gets too soft when rolling, simply chill it for
15 minutes before rolling again.
4) Bake the biscuits for about 8 minutes, until they loose any shine to
them. Allow the biscuits to cool on the tray before removing to fill.
5) Roll out the fondant, using icing sugar for rolling (not flour) to just over
1/8-inch thickness and cut 2-inch circles using the same cookie cutter
as for the biscuits. Brush one side of the fondant with a little water and
press this onto the bottom of one cookie. Brush the other side of the
fondant with a little water and place the bottom of a second biscuit,
pressing gently to secure the sandwich. Repeat with the remaining
biscuits, re-rolling the fondant if needed.
6) Store the biscuits in an airtight container for up to 3 days.
Lemon drop afternoon tea cake

Ingredients
20ml whole milk
80g salted butter
30ml lemon juice
2 tbsp lemon curd
50g pale yellow fondant sugar paste
300g white fondant sugar paste
300g icing sugar
For the Icing
1 1/2 tsp baking powder
140g caster sugar
40g softened salted butter, plus extra for greasing pan
Zest of one lemon
1 egg
120ml whole milk
130g plain flour
Method
1) Put the flour, sugar, baking powder, butter and zest into a mixing bowl
and mix to an even sandy consistency. Measure out the milk in a jug,
 add the egg and whisk well.
2) Drizzle the milk/egg into the flour whilst mixing, to form a smooth
batter/mixture. Grease two 10cm non-stick baking tins and preheat the
oven to 170C/Gas 3.
3) Divide the batter evenly until approximately 3/5ths of the tin is filled.
Bake for 20-30 minutes until the top bounces back to the touch.
Remove the cakes from the tins and cool on a wire rack.
4) In the meantime, make the icing by mixing all the ingredients together
for several minutes until light and fluffy. It is hard to over mix icing, so
just keep going until it is really pale and fluffy. Add more milk/lemon
juice or icing sugar to change the consistency if necessary; you should
aim for something that holds its shape without being too stiff.
5) When the cakes are cooled, evenly slice the top off each then divide
each cake into two slices, using either a large knife and a good eye, or
a cake leveller. Fill with some of the icing on one side and a thin layer
of lemon curd on the other and stack two layers together to make two
miniature cakes.
6) Cover each miniature cake with a very thin layer of icing called a
'crumb coating'. Place in the fridge for fifteen minutes while you
prepare the white fondant sugar paste.
7) Roll out the white fondant icing on an icing-sugared surface until
approx 5mm thick. Remove the cakes from the fridge and lay the icing
over the top of the first cake, moving around the sides to smooth down
the folds of excess icing by 'cupping and lifting' the paste.
8) When complete, cut off the excess and cover the other cake in the
same way. Cut daisy petals from the pale yellow sugar paste and
flower centres from some spare white paste and fix to the cake with a
little water. Serve for afternoon tea.
Ham and Cheese Quick Bread

Ingredients
3 eggs
2 tablespoons honey
170g deli ham, finely chopped
85g gruyere cheese, grated
2 spring onions, chopped
55g gruyere cheese, diced
80ml vegetable oil
180ml milk, plus 1 tablespoon
1 1/4 teaspoons baking powder
240g plain flour
3/4 teaspoon bicarbonate of soda
2 1/4 teaspoons dry mustard
Pinch cayenne pepper
1/2 teaspoon sea salt
Non-stick cooking spray
Method
1) Preheat the oven to 175°C. Lightly spray a 9-by-5-by-3-inch metal loaf
pan with non-stick cooking spray and set aside.
2) In a medium bowl, whisk the flour, baking powder, bicarbonate of
soda, 3/4 teaspoon dry mustard, salt and cayenne until combined. In a
large bowl, whisk together 180ml milk, the oil, 1 tablespoon honey and
the eggs until smooth. Stir in the dry ingredients until just combined.
Then fold in the ham, grated cheese (reserving some for sprinkling on
top), the diced cheese and spring onions.
3) Pour the batter into the prepared loaf tin and sprinkle the top with the
remaining cheese. Bake until well risen, golden brown and a skewer or
cake tester inserted in the center comes out clean, 40 to 45 minutes.
4) Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe
bowl, stir together the remaining 1 tablespoon each honey and milk
and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in
the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf
onto a wire rack and generously brush with the warm glaze. Cool
completely.
Denise Van Outen's No-Bake Chocolate Truffle
Fudge Cake
Ingredients
Nip of rum or whisky
75g chocolate cake crumbs
60g glace cherries
75g raisins
250g dark chocolate
500g packet of digestives – crushed or blitzed in food processor
1 tbsp cocoa
55g caster sugar
2 tbsp golden syrup
2 tbsp milk
2 tbsp drinking chocolate
250g butter
Method
1) This is delicious and so easy as doesn't even need an oven. All the
work is in the measuring. It’s also good as it stays fresh for a good few
days in air tight tin.
2) Melt butter, sugar, milk and golden syrup over gentle heat in a large
saucepan. Once the sugar has dissolved, add cocoa, drinking
chocolate and half of the biscuits.
3) Mix well and then add all the remaining ingredients except for the
chocolate. Press the mixture into a 20cm/8 in square tin.
4) Melt the dark chocolate over a pan of boiling water. Once done,
spread it over the biscuit base and leave to set. This should make 30
small bars. Delicious!
Cheese Soda Bread

Ingredients
275ml buttermilk
1 large egg, beaten
1-2 tbsp semi-skimmed milk
Flour, for dusting
Freshly ground black pepper
1 tsp salt
450g self-raising flour
1 tbsp rapeseed oil
1 large leek, thinly sliced
½ tablespoon dried sage
75g mature English Cheddar, grated
Butter, for greasing
Method
1) Preheat the oven to 190˚C/fan oven 170˚C/gas mark 5.
2) Grease a baking sheet with butter. Heat the oil in a medium, non-stick
frying pan and add the leek and cook gently for about 10 minutes, until
 it is just starting to brown. Add the sage and allow to cool.
3) Put the leeks and sage in to a large mixing bowl with the cheese, flour,
salt and some freshly ground black pepper. Add the beaten egg to the
mixture. Now gradually add the buttermilk until you have a smooth
dough. You might need to add the extra milk. Don’t worry if the dough
is sticky. Transfer the dough to a floured worksurface and knead it to
bring it together. Form the dough into a round approximately 23cm/9in
in diameter.
4) Pop the dough onto the greased baking sheet and press it down to
form a round. Make deep cuts across the top to make six wedges and
bake the bread in the oven for about 30-35 minutes until golden brown.
Transfer to a wire rack to cool.
5) The bread is best served warm, but it will keep for a couple of days if it
doesn’t all disappear as soon as you serve it!
Angel Food Cake

Ingredients
55g icing sugar, sifted
1/2 tsp vanilla extract
Whipped cream and berries to serve
1/8 tsp salt
1/2 cream of tartar
200g sugar
8 large egg whites, room temperature
120g flour
Method
1) Preheat the oven to 180°C.
2) Sift the flour and granulated sugar twice and set aside.
3) Whip the egg whites with the cream of tartar and salt until foamy, then
gradually add the icing sugar, whipping until the whites hold a medium
peak when the beaters are lifted. Stir in the vanilla.
4) Add the flour to the whipped whites in 2 additions and using a whisk to
fold in the flour evenly and easily. Scrape the batter into a 10-inch
ungreased tube pan, spread it to level and bake the cake for 30-35
minutes, until it springs back when gently pressed (try not to open the
 oven before 25 minutes).
5) Turn the cake pan upside down to cool the cake, and do not remove
the cake from the pan until completely cooled. To remove, run a
palette knife carefully around the outside of the cake, and very gently
around the inner tube, invert the pan and tap it on the counter until it
comes out.
6) Serve the cake with whipped cream and berries, if you wish.
7) The cake will keep, well wrapped (not refrigerated) for up to 3 days.
Bird's Nests
Ingredients
For the assembly
1 tbsp sugar
1/2 tsp vanilla extract
Large handful mixed fresh berries
180ml whipping cream
For the nests
3 large egg whites, at room temperature
3/8 tsp cream of tartar
150g sugar
Method
1) Preheat the oven to 150°C. Trace 6 circles, each 2 1/2-inches across
and with at least 2 inches between them using marker on parchment
paper, then flip the paper over onto a baking tray.
2) Whip the egg whites and cream of tartar first on low speed, then once
the whites are foamy increase the speed and slowly pour in the sugar
while whipping. Continue to whip until the whites on high speed until
they hold a stiff peak when beaters are lifted.
3) Fill a piping bag fitted with a large star tip with the meringue and pipe
circles within the lines drawn on the parchment, completely filling the
circles. Pipe a ring or meringue on top of the outside edge, creating
the “nest” effect, spiraling up to about 2-inches above the base.
4) Place the meringues into the oven and immediately reduce the
temperature to 135°C. Bake the meringues for 45 to 65 minutes (this
timing will be impacted by the outdoor temperature and humidity,
making the meringues take longer if it is humid or warm out). If you
find that the meringues are starting to brown, crack open the oven
door and continue to bake. Cool the meringues completely to room
temperature on the baking tray, then gently lift to store in an airtight
container until ready to serve.
5) For assembly, whip the cream to soft peaks and stir in the sugar and
vanilla. Place a birds’ nest onto each plate, dollop the cream into the
centre of the nest and top with berries. Serve immediately.
6) The meringues can be baked up to a day in advance, but they should
be assembled immediately before serving.
Chocolate Slice Cookies

Ingredients
2 tbsp cornflour
1/2 tsp salt
Icing sugar, for dusting
1/4 cup cocoa powder
1 cup cake and pastry flour
1/2 cup icing sugar, sifted
3 large egg yolks
1/2 cup unsalted butter, at room temperature
Method
1) Beat the butter and icing sugar until smooth, then add the egg yolks all
at once and beat until well combined.
2) In a separate bowl, sift the flour, cocoa powder, cornflour and salt. Add
this to the butter mixture and stir until evenly combined. Shape the
dough into a log about 2 inches in diameter, wrap and chill until ready
to use.
3) For icebox cookies, preheat oven to 325°F. Line 2 baking trays with
parchment paper.
4) Cut the dough into slices about 1/8-inch thick and arrange them on the
prepared baking trays. Bake for about 12 minutes, until they are no
longer shiny. Once cooled, dust the cookies with icing sugar.
5) The cookies will keep in an airtight container for up to 4 days.
Vanilla Bean Spritz Shortbread

Ingredients
1/3 cup cornflour
¼ tsp salt
1 ½ cups plain flour
1 ½ tsp vanilla pod paste
1 cup icing sugar, sifted
1 ¼ cups unsalted butter at room temperature
Method
1) Serves: 40 cookies
2) Preheat the oven to 325 F and line 2 baking trays with parchment
paper.
3) Beat the butter and icing sugar until light and fluffy, about 3 minutes.
Beat in the vanilla bean paste (or extract). It’s an important step to
beat the butter and sugar well together when making shortbread – this
ensures the shortbread will hold together and when you take a bite it
will ‘snap’ and then melt away.
4) In a separate bowl, sift the flour, cornstarch and salt and add to the
butter, mixing until blended and soft. Spoon the dough into a piping
bag fitted with a large star tip (or into a cookie press). Pipe cookies
 about 1 ½-inches across onto the prepared baking trays and leaving
an inch between each cookie.
5) If you want a flatter cookie that spreads, bake right away. For a cookie
that sits up and holds its shape, chill the piped unbaked cookies for 15
minutes before baking. Bake for 20 to 25 minutes, until the cookies just
begin to brown lightly on the bottom. Cool the cookies on the trays
before storing in an airtight container.
6) The cookies will keep up to a week.
Marbled Banana Bread

Ingredients
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
3/4 cup white wholemeal flour
2 large eggs
2 ounces dark chocolate, chopped
3/4 cup plain flour, plus extra for dusting the pan
2 medium very ripe bananas
2/3 cup sugar
1/4 cup canola oil
Nonstick cooking spray
Method
1) Preheat the oven to 175°C. Lightly mist a 9-by-5-inch metal loaf pan
with nonstick cooking spray and dust well with all-purpose flour to
cover the pan completely, tapping out the excess.
2) Put the chocolate in a medium microwave-safe bowl and microwave
 on high in 30-second intervals, stirring, until melted and smooth, 1
minute to 1 minute 30 seconds. Set aside to cool slightly while
preparing the batter.
3) Combine the bananas and sugar in a large bowl and mash with a
potato masher or fork until mostly smooth with just a few small pieces
of banana left. Add the oil and eggs and stir until combined. Using a
wooden spoon or rubber spatula, mix in both flours, the baking
powder, baking soda and salt. Stir in the buttermilk and vanilla.
4) Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half
the banana batter and then half the chocolate batter. Repeat the layers
and gently swirl together using a spoon or knife. Bake until golden
brown on top and a toothpick inserted in the center comes out clean,
about 45 minutes.
5) Cool in the pan 15 minutes, and then turn out onto a wire rack to cool
completely. Serve warm or at room temperature.
Strawberries and Cream Sponge Cake

Ingredients
For the Cream and Berries
1/2 teaspoon lemon zest
1/3 cup sugar
1/2 125g package brick cream cheese, at room temperature
2 tablespoons lemon juice
1 teaspoon vanilla extract or vanilla pod paste
Icing sugar, for dusting
1/3 cup good quality strawberry jam
1 quart fresh strawberries, hulled and sliced
1 1/2 cups whipping cream
For the Sponge Cake
1 tablespoon lemon juice
1 cup sugar
6 large eggs, at room temperature
1 teaspoon finely grated lemon zest
1 cup plain flour
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
Method
For the Sponge Cake
1) Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan
with parchment paper, but do not grease the pan.
2) Whip the eggs and sugar on high speed until they are almost white in
colour, more than triple in volume and hold a ribbon when the beaters
are lifted, about 5 minutes. On medium speed, add the zest and juice.
3) Sift the flour and salt and, still on medium speed, add the flour. Spoon
about a cup of the batter into a bowl, and stir in the melted butter and
vanilla. Add this all back to the full batter and stir until blended. Pour
the batter into the prepared pan and bake for about 40 minutes, until
the centre of the cake springs back when gently pressed. Cool the
cake completely in the pan.
For the Cream and Berries
1) For the cream, whip the cream until it holds a soft peak when the
beaters are lifted. In a separate bowl, beat the cream cheese to soften,
and beat in the sugar, lemon juice and vanilla or vanilla bean paste.
Fold in the whipped cream in 2 additions. Chill until ready to assemble.
2) When ready to assemble the cake, stir the berries with the jam to coat.
Run a palette knife around the inside edge of the cake pan to loosen it,
then remove it from the pan and peel off the parchment paper. Slice
the cake in half horizontally. Spread half of the cream over the cake
and top with half of the berries. Place the top of the cake over the
berries, and top this with the remaining cream and berries, leaving an
inch or two of the cake exposed around the outside edge. Dust this
edge with icing sugar and chill until ready to serve.
3) The cake can be assembled up to 4 hours in advance.
Olive Oil Muffins

Ingredients
2 tbsp whole milk
2 tbsp balsamic vinegar
190ml extra-virgin olive oil
50g sliced almonds, toasted
Icing sugar, for sifting
2 tsp lemon zest
2 tsp orange zest
2 tsp baking powder
1/2 tsp salt
200g sugar
4 large eggs
245g plain flour
Method
1) Preheat the oven to 180°C/gas mark 4. Place paper liners in a 12-cup
muffin tin.
2) Blend together the flour, baking powder, and salt in a medium bowl to
blend. Using an electric mixer beat the sugar, eggs, and zests in a
large bowl until pale and fluffy, about three minutes.
3) Beat in the vinegar and milk. Gradually beat in the oil. Add the flour
mixture and stir just until blended. Crush the almonds with your hands
as you add them to the batter and stir until mixed.
4) Fill the muffin tin almost to the top of the paper liners. Bake until
golden on top and a tester inserted into the centre of the cake comes
out with moist crumbs attached, about 20-25 minutes.
5) Transfer to a wire rack and cool for 10 minutes. Remove the muffins
onto a platter and let cool for five more minutes. Sift icing sugar over
the muffins and serve.
Easy Banana Muffins

Ingredients
2 large eggs, at room temperature
1/8 tsp fine salt
1/2 tsp pure vanilla essence
75g chopped walnuts
125ml milk
8 tbsp vegetable oil
1/2 tsp bicarbonate of soda
130g dark brown sugar
1/4 tsp ground cinnamon
Smashed bananas (about 4 to 6 bananas)
350g unbleached plain flour
Method
1) Preheat the oven to 220°C / gas mark 7.
2) Lightly brush a 12-muffin tin with butter and set aside.
3) Whisk the flour, bicarbonate of soda, brown sugar, and cinnamon
together in a medium bowl; set aside.
4) Whisk the banana, oil, milk, eggs, salt, and vanilla in a large
measuring cup with a spout or another bowl.
5) Make a small well in the center of the dry ingredients. Pour wet
ingredients into the center; then stir with a wooden spoon until the dry
ingredients are moistened but still lumpy. Do not overmix the batter or
your muffins will come out dense. Gently stir in the nuts. Divide the
batter evenly into the muffin tin.
6) Put the muffins in the oven and immediately reduce oven temperature
to 190°C / gas mark 5. Bake until golden brown, about 25 minutes,
rotating the pan halfway through the cooking. (Insert a toothpick into
the center of a muffin to check if it is done. Toothpick should come out
clean). Cool muffins in the pan on a rack for a couple minutes. Turn
the muffins out of the pan and cool on the rack. Serve warm or at room
temperature.
Caramel Cake

Ingredients
For the filling
115g butter
For the icing
1 tsp pure vanilla essence
225g packed dark brown sugar
80ml double cream, more if needed
225g chopped nuts, optional
1 tsp pure vanilla essence
1 (500g) box icing sugar
225g packed light brown sugar
60ml milk
4 eggs
450g caster sugar
230g butter, room temperature
680g self-rising flour, sifted
240ml milk
115g butter
For the cake
 1 tsp pure vanilla essence
Method
1) Preheat the oven to 180°C/Gas 4. Grease and flour three (23-cm)
cake tins.
2) Using an electric mixer, cream the butter until fluffy. Add the caster
sugar and continue to beat well for 6 to 8 minutes. Add the eggs one at
a time, beating well after each addition. Add the flour and milk
alternately to the creamed mixture, beginning and ending with the
flour. Add the vanilla and continue to beat until just mixed.
3) Divide the batter equally among the prepared tins. Level the batter in
each tin by holding the tin 10cm above the counter and dropping it flat
onto the counter. Do this several times to release any air bubbles and
ensure you get a more level cake. Bake for 25 minutes or until golden
brown.
4) While the cake is baking, make the filling. In a saucepan, combine the
butter, brown sugar and milk. Cook and stir over medium heat for 3 to
5 minutes. Remove from the heat and stir in the vanilla.
5) Remove the cake layers from the oven and allow the cake to remain in
the tins as you prepare to stack and fill. Remove the first layer and
invert onto a cake plate. Pierce the cake layer with a toothpick over the
entire surface. Spread a third of the filling mixture on the cake layer.
Top with the second layer and repeat the process for the second and
third layers.
Cook's note: As you stack the layers together, use toothpicks to stick
them together and prevent the cake from shifting.
For the caramel icing:
1) Melt the butter in a saucepan over medium heat and stir in the brown
sugar and cream. Bring to a boil and transfer to a mixing bowl.
2) Add the icing sugar and vanilla. Beat with a handheld electric mixer
until it reaches a spreading consistency. At this time it may be
necessary to add a tablespoon of double cream, or more, if the icing
gets too thick. Be sure to add the cream in small amounts because
you can always add more, but you can't take any away.
3) Ice the cake and sprinkle the top with chopped nuts, if desired.
Strawberry Shortcut Cake

Ingredients
1 tsp vanilla essence
1 (85g) package strawberry flavoured jelly mix (recommended: Jell-
O)
Fresh strawberries, for garnish
30g icing sugar
240ml double cream
500g fresh strawberries, sliced
2 tbsp cognac
50g caster sugar
1 (520g) box strawberry cake mix
Method
1) Preheat oven to 180C/Gas 4.
2) Follow cake directions as written on cake mix box.
3) Remove from oven and cool cake completely. Meanwhile, in a medium
bowl, combine strawberries, cognac and sugar. Let macerate 20 mins.
Invert and release cake onto a decorative platter.
4) Whip cream with icing sugar and vanilla at medium-high speed until it
reaches stiff peaks. Do not over whip.
5) Make jelly as directed on box. Refrigerate jelly mix but do not let it
harden, it should cool to a liquid consistency.
6) Using a straw, poke holes all over the cake. Pour jelly into holes and
spread over the top of the cake.
7) Spread layer of macerated strawberries on top of cake. Spread layer
of whipped cream on top of the strawberries, making pretty swirls and
ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hrs.
Strawberry Shortcut Cake

Ingredients
For the strawberries and cream
700g strawberries
For the cake
1 tbsp caster sugar
240ml double cream
1/2 tsp pure vanilla essence
1 tbsp icing sugar
1 tsp pure vanilla essence
120ml whole milk
150g caster sugar
140g plain flour
1 tsp baking powder
1/2 tsp fine salt
1 large egg, beaten
60ml unsalted butter, melted
Method
For the cake
For the cake
1) Preheat the oven to 190C/Gas 5.
2) Butter an 20cm round cake pan, line it with parchment paper, butter
the paper, and dust the pan lightly with flour.
3) Whisk the flour with the caster sugar, baking powder, and salt in a
medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just
until smooth. Pour the batter into the prepared cake pan and bake until
a toothpick inserted in the centre comes out clean, about 25 mins.
Cool on a rack for 10 mins, then turn it out of the pan, flip upright, and
cool completely on the rack.
For the strawberries and cream: 1) Set aside 350g of the best-
looking whole berries for topping the cake. Hull and thinly slice the
rest of the berries and toss with the caster sugar. Set aside. Whip
the cream with the icing sugar and vanilla to soft peaks. Refrigerate
until ready to use.
To assemble the cake: 1) Cut the cake in half horizontally with a
serrated knife. Place the bottom layer cut side up on a cake stand or
serving plate. Drizzle the juices from the sliced berries over the cut
sides of both halves. Fold a couple tablespoons of the whipped
cream into the sliced berries and spread over the bottom layer. Top
with the other piece of cake, cut side down. Spread the remaining
whipped cream on the top of the cake and top the cake with the
whole berries.
* Chef's note: Cutting a cake into layers is easy as saw-spin-separate:
Begin to saw the cake in half horizontally. Just before you reach the
middle of the cake, give it a quarter turn. Continue to saw almost to the
centre, then give it another quarter turn and saw again until you reach
your original point of entry. Saw completely through the cake's centre and
separate the layers.
Coconut-lime pudding cake
Ingredients
175ml tinned unsweetened coconut milk
0.25 tsp salt
Toasted coconut, for garnish, optional
120ml limeade concentrate, thawed
3 large eggs at room temperature, separated
150g caster sugar
35g plain flour
30g unsalted butter, softened, plus extra to grease the tin
Method
1) Start boiling the water when you turn the oven on so it's ready when
the cake goes into the oven. Separate the eggs while the lime
concentrate thaws in the microwave. Position a rack in the centre of the
oven and preheat the oven to 160C/Gas 3. Lightly butter a 1L gratin dish
or 20cm round cake tin and set it in a roasting tin.
2) Beat the 30g butter with 100g of the sugar in a large bowl until creamy,
using a handheld electric mixer. Beat in the flour, then the egg yolks,
limeade concentrate, coconut milk and salt.
3) For the airiest egg whites, clean the beaters thoroughly so none of this
mixture is left on them. In another medium bowl whip the egg whites until
they form soft peaks. While whipping, slowly pour in the remaining 50g
granulated sugar and continue beating until the whites hold stiff, glossy
peaks. Fold a quarter of the whites into the coconut-lime mixture, then
fold in the remaining whites.
4) Pour the batter into the prepared dish or tin and add enough boiling
water to the roasting tin to come halfway up the side of the dish or cake
tin. Bake about 35 mins or until the top of the pudding cake is slightly
puffed and golden. Remove from the water bath and cool on a wire rack
for 10 mins.
5) Serve warm, garnishing each serving with toasted coconut, if desired.
Cook's Tip: Baking the cake in a water bath ensures that it will bake
evenly and retain its luscious, saucy bottom.
Banana Walnut Bread & Butter Pudding
Ingredients
2 bananas roughly diced into 2cm chunks
55g unsalted butter, softened
30g toasted walnuts, roughly chopped
55g dark chocolate chips
Icing sugar for dusting
10 thick slices of white bread, crusts cut off
200g caster sugar
220ml milk
625ml double cream
2 vanilla pods or a few drops of vanilla essence
8 egg yolks
Butter for greasing
Method
1) Preheat the oven to 175°C and grease a baking dish with butter.
2) Pour the milk and cream into a saucepan. Split the vanilla pods and
place them in the saucepan. If using vanilla essence add this to the
milk and cream. Bring to the boil, take off the heat and allow to cool.
3) In a bowl whisk the egg yolks and sugar, then using a sieve strain the
cream and milk into the eggs and sugar, stirring continuously.
4) Butter the slices of bread and cut into four triangles.
5) In the baking dish, starting at one end, place three triangles of bread,
then sprinkle with some banana, walnuts and chocolate drops. Repeat
this process until all of the bread, bananas, walnuts and chocolate
chips are used up. Carefully pour over the custard. Leave to stand for
20 minutes pushing down on the bread occasionally. The idea is for
the bread to soak up the custard.
6) Place the baking dish in a larger baking tray half filled with boiling
water and place in the oven for 30 minutes until cooked but with a
slight wobble. Do not allow the custard to overcook otherwise it will
scramble.
7) Leave to rest for ten minutes. Dust with icing sugar before serving.
Twiggy's Coconut Cake
Ingredients
1 egg
125ml milk
1 tsp vanilla extract
75g butter
1/2 tsp lemon zest
75g sugar
50g desiccated coconut
1/2 tsp salt
2 tsp baking powder
200g plain flour
Method
1) Pre-heat oven to 180°C/350°F/gas mark 4. Sift flour, salt and baking
powder together in a bowl. Rub in butter until it feels like fine
breadcrumbs. Add coconut, lemon zest and sugar.
2) In a separate bowl beat egg, add 100ml/3½ fl oz milk and vanilla
extract. Make a hole in the flour mixture and add liquid egg/milk mix.
Blend altogether until mixture has a stiff consistency. Add the
additional milk if needed.
3) Place in a greased 15cm (6 inch) cake tin and bake at
180°C/350°F/Gas Mark 4 for 40 minutes or until an inserted knife in
the middle comes out clean.
Chocolate Beetroot Cake

Ingredients
1 level tsp bicarbonate of soda
1 level tsp baking powder
½ tsp salt
½ tsp vanilla extract
Damson jam (to fill the cake)
Grated zest of a large orange
200g plain flour
1 heaped tsp allspice
100g dark muscavado sugar
200g soft light brown sugar
300ml sunflower oil
300g vacuum packed beetroot (without vinegar), drained
100g cocoa powder
3 large eggs
Method
1) Grease and line the bases of two 18cm (7") sandwich tins with baking
paper.
2) Pre-heat the oven to 190°C (fan 180°C).
3) Using a food processor, blend the eggs, sugars and oil together until
thick and creamy. Remove to a large mixing bowl.
4) Chop the beetroot into a smooth puree in the food processor.
5) Add the cocoa powder and allspice to the beetroot and blend
together.
6) Add to the egg mixture and stir together.
7) Sift the dry ingredients into the bowl, adding the vanilla extract and
orange zest and fold with a metal spoon until well incorporated.
8) Divide the mixture between the two sandwich tins and bake for
approximately 35 minutes, or until an inserted cocktail stick comes
out clean. The cakes will be quite dark in colour.
9) Allow to cool on wire racks.
10) When completely cold, sandwich together with damson jam (approx
½ a jar).
No Butter Ginger Cake

Ingredients
1 carton drinking chocolate
5 balls stem ginger finely chopped (this comes in a jar with syrup)
A small drizzle of the ginger syrup
3 beaten eggs
2 cartons self raising flour
2 cartons of caster sugar
1 carton of sunflower oil
175g carton plain yoghurt (the measurements for the rest of the cake
are measured using the empty yoghurt carton)
Method
1) Grease and line a 7-inch round cake tin.
2) Pre heat oven to 170°C/Gas mark 3.
3) Place all the ingredients in a bowl and beat together, pour the cake
mixture into the prepared tin and bake in the middle of oven for
approximately 1 hour 45 minutes or until skewer comes out clean from
the middle.
4) Leave to cool in the tin for about 10 minutes , turn the cake out onto a
wire rack, then brush the top of the cake with some ginger syrup from
the jar. Set aside until cold.
Carrot and Orange Cake

Ingredients
2 tsp ground cinnamon
A pinch of ground ginger
2 tsp bicarbonate of soda
350g self-raising flour
Zest of 2 oranges
Raisins 200g
350g light brown sugar
6 medium eggs, beaten
280g grated organic carrots
275ml sunflower oil
Method
1) Preheat oven to 180C or 160C for fan ovens.
2) Pour the oil onto the sugar and stir well. Pour this mix onto the beaten
eggs and lightly mix with spoon.
3) Stir in the grated carrots, raisins, and orange zest.
4) Mix the spices and bicarb well into the flour, add flour mix to wet mix,
stir well with spoon.
5) Pour the runny batter into the tin and bake for 45-50 minutes. Check
 after 30 minutes as ovens do vary. The cake should be well risen and
springy, check with a knife to make sure it's cooked inside. Once
ready, turn out onto a wire rack.
6) You can eat this delicious cake just as it is with some tea.
Alternatively, you can cover in orange zest butter cream, or drizzle with
fondant icing sugar mixed with orange juice in a criss cross pattern.
Gorgeous!
Pineapple Upside Down Cake

Ingredients
For the cake
1 tsp baking powder
150g sugar
180g plain flour
1/2 tsp salt
1/4 tsp bicarbonate of soda
20g sweetened desiccated coconut
1/8 tsp ground nutmeg
1 tsp vanilla extract
3 large eggs
2 tsp lemon juice
135g brown sugar
60g unsalted butter
5-6 slices tinned or fresh pineapple rings
For the fruit base
80ml vegetable oil
180ml buttermilk
Method
1) Preheat the oven to 175°C.
2) Place a 9-inch ovenproof pan on a burner on medium heat. Melt the
butter and brown sugar, stirring until melted and bubbling. Stir in the
lemon juice, then remove the pan from the heat. Arrange the pineapple
slices in this syrup so they are close together but not overlapping. Set
aside.
3) In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a
separate bowl, sift the flour, sugar, baking powder, salt, baking soda
and nutmeg. Add this to the buttermilk mixture and whisk until just
blended. Stir in coconut. Pour the batter over the pineapple slowly (so
as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester
inserted in the centre of the cake comes out clean. If using fresh
pineapple, the cake may need an extra 5-10 minutes baking time. Let
the cake cool for 30 minutes in the pan. Place a serving plate over the
cake and invert the pan, lifting it to reveal the pineapple now on top.
Serve warm or at room temperature.
Yum Yum Brownie Muffins

Ingredients
Fresh berries, for serving
1 can 100% pure pumpkin
1 box devil's food cake mix
Method
1) Preheat the oven to 200°C.
2) Pour cake mix into a large bowl and whisk to remove any lumps. Add
pumpkin and stir until completely smooth and uniform.
3) Cook's Note: Do not add any other ingredients that may be mentioned
on the cake mix box, like eggs, oil, or water. The mixture will be very
thick, so you might be tempted to add in other things to make the
batter smoother. Do not do this!
4) Place batter into a 12-cup muffin pan lined with foil baking cups and/or
sprayed with non-stick spray. Place pan in the oven and bake until a
toothpick inserted into the centre of a muffin comes out clean, about
20 minutes.
5) Allow to cool slightly and then serve. Garnish with fresh berries, if
using. Enjoy!
Sour Cream Pecan Coffee Cake

Ingredients
1/2 unsalted butter, melted
1/4 tsp ground allspice
1/2 tsp bicarbonate of soda
1 1/4 cups sugar
1 1/2 cups sour cream
2 tsp vanilla extract
2 large eggs
1 tsp salt
1 tbsp baking powder
1 tsp ground cinnamon
1/4 cup plain flour
1/2 cup packed dark brown sugar
3 tbsp unsalted butter, melted
3/4 cup chopped pecans
2 cups plain flour
Method
1) Preheat the oven to 350F and grease a 9-inch square pan.
2) For the streusel, combine the brown sugar, flour, and cinnamon and
stir in the melted butter until evenly combined. Stir in the pecans and
set aside.
3) For the cake, sift the flour, baking powder, salt, baking soda and
 allspice. In a separate bowl, whisk the melted butter, sugar, sour
cream, eggs and vanilla. Stir this into the flour mixture until evenly
blended. Spread half of the batter into the prepared pan and sprinkle
half of the streusel on top. Use a skewer or paring knife to swirl the
streusel in a bit. Top with the remaining batter, spread and then top the
cake with the remaining streusel, giving the cake another little swirl.
4) Bake the cake for 45 to 55 minutes, until a tester inserted in the centre
of the cake comes out clean. Cool the cake in the pan to room
temperature before slicing.
5) The cake will keep, well wrapped and unrefrigerated for up to 3 days.
Brown Rice Crispy Squares

Ingredients
2 tbsps sesame or sunflower seeds
1/2 cup dried cranberries or raisins
6 cups brown rice cereal
1 (10-ounce) bag marshmallows
3 tablespoons unsalted butter
Method
1) Spray a 13 by 9-inch baking pan with nonstick cooking spray.
2) Melt butter in a large pot over medium heat. Quickly stir in the
marshmallows and cook until completely melted. Remove from heat.
3) Stir in cereal, and dried fruit and seeds if using, until well-coated and
combined. Spray a rubber spatula or wooden spoon with nonstick
cooking spray and press mixture evenly into pan. Cool and cut into 2
by 2-inch squares or use cookie cutters to cut into playful shapes.
Pack in an air-tight container.
Healthy Carrot Muffins

Ingredients
1/3 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla extract
4 medium carrots, grated
1/2 cup tinned pineapple, crushed and drained
Pinch fine salt
1/2 teaspoon bicarbonate of soda
1/2 cup wholemeal flour
2/3 cup dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 cup plain flour
Method
1) Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups
with paper muffin liners.
2) Whisk the flours with the brown sugar, wheat germ, cinnamon, baking
powder, baking soda, and salt in a medium bowl. In another medium
bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla
 extract.
3) Quickly and lightly fold the wet ingredients into the dry ingredients with
a rubber spatula. Stir in the carrots and pineapple just until evenly
moist; the batter will be very thick. Divide the batter evenly among the
muffin cups. Bake until golden and a toothpick inserted in the centers
comes out clean, about 30 minutes. Turn muffins out of the tins and
cool on a rack. Serve warm.
Classic Chocolate Chip Cookies

Ingredients
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 1/2 cups chocolate chips
1 cup lightly toasted, coarsely chopped pecans (optional)
1 tbsp cornflour
1 1/4 cups plain flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup unsalted butter, at room temperature
Method
1) Cream the butter with the brown sugar and granulated sugar together
well. Beat in the egg and the vanilla.
2) In a separate bowl, sift the flour with the cornstarch, baking soda and
salt. Add this to the butter mixture and stir until blended. Stir in the
chocolate chips and pecans (if using).
3) Using a small ice cream scoop or a tablespoon, scoop spoonfuls of
dough (about 2 tbsp) shape them into a ball and place onto a
parchment lined baking tray or a plate. Chill the scooped cookies for at
least an hour, or once chilled, the cookies can be frozen for baking
 later.
4) Preheat the oven to 325F. Arrange the chilled scooped cookies onto
parchment-lined baking trays, leaving 3 inches between the cookies.
Bake for 15-18 minutes, until browned around the edges. Cool the
cookies on the baking tray. If baking cookie dough that has been
frozen, arrange the frozen cookies on the baking tray and let them
thaw for 20 minutes at room temperature before baking as above.
White Chocolate Brownies

Ingredients
200g (7oz) white chocolate, chopped
115g (4oz) fresh raspberries
125g (4 1/2 oz) plain flour
2 medium eggs
115g (4oz) caster sugar
115g (4oz) Stork packet
Method
1) Pre-heat your oven to 190°C, 170°C Fan, Gas 5.
2) Melt the Stork, add half the chocolate and stir until nice and smooth.
3) Whisk the eggs and sugar in a large bowl until creamy and slightly
thickened.
4) Sieve the flour into the bowl and fold in gently with the chocolate
mixture, then add half the remaining chocolate and half the
raspberries.
5) Carefully pour your mixture into an 18cm (7 inch) square tin, lined with
baking or greaseproof paper brushed with oil.
6) Sprinkle the remaining chocolate and raspberries on top.
7) Bake in your pre-heated oven for 35-45 minutes until beautifully
 golden.
8) Leave to cool before cutting into delicious squares.
Lemon Drizzle Cake

Ingredients
Finely grated rind of 2 lemons
Juice of 2 lemons, strained
115g (4 oz) caster sugar
2 tablespoons milk
3 medium eggs
1 teaspoon baking powder
175g (6 oz) Stork tub
175g (6 oz) caster sugar
175g (6 oz) self raising flour
Method
1) Sift the flour and baking powder into a large mixing bowl, add the
remaining cake ingredients and beat with a wooden spoon until
smooth.
2) Spoon the mixture into a greased and base lined 1 kg (2 lb) loaf tin.
3) Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until
cooked.
4) Turn out on to a wire tray.
5) Put the lemon juice and sugar in a saucepan and heat gently until the
 sugar has dissolved.
6) Whilst cake is warm, drizzle the syrup over so that it soaks into the
cake.
7) Slice and serve warm.
Chocolate Brownies

Ingredients
For the coffee topping
3 tablespoons milk
25g (1 oz) Stork packet
1 teaspoon coffee extract
12 walnut halves to decorate
85g (3 oz) plain chocolate

225g (8 oz) soft brown sugar
1 tablespoon coffee extract
2 large eggs
85g (3 oz) plain flour, sieved with 25g (1 oz) cocoa and 1/2 teaspoon
baking powder
115g (4 oz) Stork packet
Method
1) Preheat the oven to 180°C, 160°C fan oven, Gas mark 4.
2) Cream the Stork, sugar and coffee essence until light and fluffy.
3) Add the eggs one at a time and beat well.
4) Fold in the flour, cocoa and baking powder using a metal spoon.
5) Place in a greased 28 x 18cm (11 x 7 inch) Swiss roll tin and spread
evenly.
6) Bake in middle of the preheated oven for 25 - 30 minutes. Turn out
and cool on a wire tray.
7) To make the topping, melt the chocolate in a bowl over hot water.
Add the milk and Stork and beat until smooth and glossy.
8) Stir in the coffee essence.
9) Spread over the brownies and cut into squares.
10) Decorate with walnuts.
Vanilla Cheesecake

Ingredients
1 lemon, zested
160g caster sugar
160ml sour cream
160ml double cream
Splash of vanilla extract
475g cream cheese
1 dsp caster sugar
140g digestive biscuits
Fruit to finish
Strong coffee or espresso
85g butter
Method
1) Melt the butter and sugar together in a saucepan over a gentle heat
and then pour into a bowl containing the crushed biscuits. Mix
thoroughly.
2) Line a 23cm springform cake tin with greaseproof paper. Spoon the
 biscuit mixture into the tin and press it down to form a firm, well-
packed base. Leave in the fridge to set for about 30 minutes.
3) Meanwhile, make the filling. Beat the cream cheese in a bowl to soften
it and then add half the sugar and the lemon zest. In a seperate bowl,
mix the sour cream, double cream, the remaining sugar and the vanilla
extract together and then whisk until it forms firm peaks - you should
be able to turn the bowl over your head and the mixture be firm
enough to stay put.
4) Fold the cream cheese mixture into the cream and then pour it all onto
the chilled biscuit base. Chill for at least 4 hours or preferably
overnight.
5) You can top with fruit. We used fresh strawberries mixed with a little bit
of icing sugar to bring out their sweetness.

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